Edwin l



(No Model.)

. E. L. JOHNSON. MEAL FROM COTTON SEED AND METHOD OF MAKING.

Patanted Feb. 18,, 18%

, HULL ER SEPA RA TOR anus/15R" (nus/i 8.

SEPAE'A R useful Improvements in vlous cleanmg or linting, are crushed in any to a distance and there UNITED .STATEs EATENT OFFICE.

*EIDWIN I). JOIINSON, 0F NEIV. YORKyN. Y.

SPECIFICATION forming part of Letters Patent, No. 421,575, dated February 18, 1890.

Application filed July 30, 1889. Serial No. 319,209. (No specimens.)

To all whom it may concern Ile it known that I, ED\\'[N L. JOHNSON, a citizen of the United States, residing at New York, in the county of New York and State of New York, have invented certain new and a llleal from Cotton- Seedand Method of Making Same, of which the following is a specification. 7

My invention relates to the production of a meal from cotton-seed, and has lor its object the production of a meal that may be transported from place to place for the subsequent extraction of the oil.

All attempts to transport the raw kernels of cotton-seed, now called cottonseed meats, produce a good or uniform qualityot' product have failed, owing to moisture and ger us in the kernels hieh cause i'Te'iii't-o heat and ferment, always decomposing the oil and sometimes damaging and even destroying the value of the meal therefrom. Imperfect preparation and drying give the same bad results in a less degree. Allthese ditliculties are completely removed by my process, in which I take the seed and convert them into a meal that shall contain all or nearly all the oil of the seed, the meal being capable of being kept for a very'lon g time Without deteriorating. in value, and also capable of having the oil extracted subsequently, as desired.

The accompanying drawing illustrates the arrangement of the apparatus by means of which the process may be carriedout; but as the said apparatus forms no part-of the pres ent invention I have not deemed it necessary to illustrate in detail the construction of the difierent mechanisms.

The manner of carrying out my process is as-followsz "Uottonsecdywith orwithcutpre suitable manner, preferably by some means whichwill divide the seed as little as is compatiblewith good separation; The hulls are then separated from the kernels in any suitable manner. The kernels or meats, as they are now commonly called, are next passed between rollers, where they are flattened out,

' the oil-cells being in a measure broken up and the oil spread evenly throughout the meats. It is almost an impossibility to dry the meats thoroughly, so that no fermentation will ensue without flattenin g out the kernels, so difficult is it to drive out the moisture mingled with the oil (as it is in cottonseed) when protected from the direct act-ion of the heat by the least thickness of kernel. Meats apparently dry when rolled plainly show the moisture contained, and this moisture is sufficient to decompose the oil in the meats.

The great advantage of flattening the meats be avoided; hence, the meats should be dried quickly and the vapors allowed to escape freely. The meats are next dried in any suitable drier, but preferably without the use of air, which has a tendency to oxidize'thcm. I have found a series of steam jacketed disks arranged one above another, so that the meats may find their way gradually from top to bot tom of the series, to act well, the meats being heated slightly above 212 Fahrenheit from five to twenty minutes. I I employed and the length of time the meats are subjected to the heat will of course vary according to' the amount of moisture don= tained in the meats, and consequently I do not wish to limit myself to the use of any par ticular amount of heat, nor to any particular length of time for the-dryiir After drying the meats are again passed between rollers,

,where they are further broken up and reduced The degree of heat 1 to a final meal, the rollers serving still further to'prcss the oil evenly throughout the entire mass of dried meats, which, as before stated, contributes largely to the preservation of the meats.

After the first breaking of the kernels and hulls the latter are, as beforestated,removed; but in spite of this small particles of the/hull,

which contain no lint, will be found to be present in the meal after the drying and crushing. It is therefore desirable to screen roe the ground and dried moahso as to remove theseparticlos of the hull which detract from the appearance of the meal, and which also filer-ken thegeilfagiid-eske in process, ifminn to thirty-six per cent: of oil'end't het the meail will keep sweetand uninjured long enough for transportation-by land or see, insordinary meal-bags.

My methodof i'naking eottoii-seed meal. is

peculiarly adapted for Working in -,con11eetiouwith the fplanteijon hullers, as there is L'The improvement in the manufacture of meal from cotton-seed, which consists in the following steps, to wit: hulling the seed and separating the hulls from the kernels, rolling the kernels, and finally drying the. flattened kernels.

- 2. The improvementin the process of menufeaturing meal from cotton-seed, which con- 'sists of the following steps to wit: hulling the lseed and separatingthe hulls from title tliefiried product.

featuring ameal'frmn eotton-seei whielreona lgernels, rolling the-kernels, drying theflete :tened'kernels, and finally rolling or grinding 4 3. The imp roveme'nt in the process of man'u sists, first, in crushing the seed; second, sep

I arating the'hulls from the kernels; third, rollingthe kernels; fourth, drying theredueed ing.

featuring meal from eotton-s'eed 'whleh eonsists, first, of rolling or flattening" the previ ouslyhulled and separated kernels, and, second, rapidly drying the flattened kernels.

5. The product herein described, consisting of cotton-seed meal free from hull and moi'stme and having all -the contained oil (forming particles. 1

In Witness whereof I hereunto setiny hand in thepresence of two witnesses.

EDWIN -L. Johnson; Witnesses:

J no. R. GARISON, CHAs. ,W. KIRBY, Jr;

kernels; fifth, regrinding, and, sixth, rebolt-- e. The improvement inv theproeess of about thirty-three per cent. of the meal) thoroughly and evenly distributed through its 

